1. Place the oil in a saucepan over medium heat.
2. Add the onion and sautÚ 5 minutes or until tender.
3. Stir the curry powder into the saucepan with the onions.
4. Add the chicken pieces and cook 8 minutes or until no longer pink in the middle.
5. Pour the cans of tomatoes over the chicken and continue cooking 1 minute.
6. Reduce the heat to low, cover the pan and simmer 15 minutes or until the chicken is completely cooked through.
7. Pour the coconut milk into the sauce and stir until well combined.
8. Continue to heat 2 minutes or until the sauce is heated through.
9. Sprinkle with the coconut just before serving.
10. May serve over rice if desired.

Story

I was sort of stuck in a rut when it came to curry dishes. My family loves our curry and can eat it every day, but not the same dish. This skillet meal is easy and looks very fancy. The combination of curry, coconut, and tomato is wonderful! Everybody in the family seems to agree, because they're asking for more!